Let's have a tailgate party

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For a little something to do let's throw out some tailgate recipes. Rules are anything that can be made at home and brought to the party or anything that can be made on site using basic tools like knife, fork, spoon and mixing bowl. We will have a Webber Smoky Mountain Cooker (water smoker), a Webber Kettle grill and a Webber Summit Gold B4 gas grill. with one side burner, on site for cooking on site. Bring out your best and post the recipes.

Catagories are:
Snack food and appetizers includes dips, finger food and snacks
Main dishes which include everything from pulled pork, steaks, chili, burgers, chickens and sausages.
Side dishes
Deserts
Drinks

Let's give it a month and see what kind of tidefans tailgating with the tide cookbook we can come up with.

[BamaArrived2006]

Mama's Crab Dip (made on site)
1-8 oz pack cream cheese
1-can crab meat
1-bottle Braswell's Vidailla sauce
dash of lemon juice

Prepare:
Open cream cheese place on paper plate open crabmeat anddump over cream cheese, pour on the bottle of vadailla sauce and a dash of lemon juice. Serve with crackers

[BamaLuver]

Well, I don't see it listed, but I LOVE to have hot gumbo @ a game. Prepare @ home, and re-heat @ the game!

SEAFOOD GUMBO

¾ c. Chopped onion
2 - 3 bay leaves
¾ c. Chopped celery
3 lbs. Shrimp
1 stick butter
1 lb. Crab meat (claw meat)
A can tomatoes (chopped well)
FILE

Sauté onions and celery in a stick of butter. Cook until tender - stirring constantly so they don’t burn. Add this to about 2 quarts of water in a pot. Add 1 can tomatoes (chopped up), salt (about 1 tablespoon), and pepper. Let cook about ½ hour. Put 2 or 3 bay leaves in . Add seafood. Cook about 15 minutes. Brown flour in oil to make a roux (make sure oil is hot first, then add flour and STIR CONSTANTLY so that the roux does not burn. When it is the consistency you like, and dark brown add to gumbo mixture and let cook about 30 minutes. Remove from heat and sprinkle about 2 tablespoon's of FILE on top. Stir after FILE has dissolved.


BEER BATTER WINGS (make @ the game)

4 c. flour
1/4 c pepper
1/2 tsp. salt
any brand of beer, enough to make a medium thick batter


Instructions: Dip chicken wings or chicken drumettes in batter and deep fry till golden brown. Drain on paper towel. Dip each piece into BBQ sauce.


Mile High Shredded Beef Sandwiches

1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) beef broth
1 medium onion, chopped
1 celery rib, chopped
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3 drops hot pepper sauce
12 to 15 hoagie buns


Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.

Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan.

Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns

[bayoutider]

Gumbo is going to fall in the catagory of main dish along with chili.

Let's get busy. Even post some past recipes. Brett is going to take the best and make it into a cookbook. The projected title of the cookbook is "Tailgating With Tidefans".

[BamaLuver]

Beer-Boiled Shrimp with Cocktail Sauce (bring in a cooler)

1 (12-ounce) bottle beer
1 - 2 pounds raw shrimp, deveined and shelled except for tails

Cocktail Sauce (make @ home)

1-1/2 cups ketchup
2 tablespoons prepared horseradish, drained
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon tabasco Pepper Sauce

Fill large pot half full with water and beer; bring to boil over medium-high heat. Add shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water.

For cocktail sauce, combine all sauce ingredients in small bowl. Cover and refrigerate 1 hour. Arrange shrimp, tails up, on serving platter around bowl of cocktail sauce.

Bloody Mary London Broil (bring & grill)

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
Vegetable-oil cooking spray
Coarse salt

1. Stir together tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.

2. Place steak flat in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours, or set aside at room temperature for no longer than 30 minutes.

3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot to hot.

4. Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak, and grill for 7 to 10 minutes, longer for medium-rare.

5. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Salt to taste.


Mexi Corn Dip (make @ home and bring to the game!)

2 cans MexiCorn, drained

1 cup sour cream

1 cup mayonnaise

2 cups sharp cheddar cheese (8 oz)

Green onions (about 1/2 to 2/3 of bunch)

Mix all ingredients and serve with tortilla chips. Dip is best after it sits for several hours in the refrigerator.


Tipsy Sausages (make in crockpot & bring to the game)

1 (16 ounce) package little sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup Jack Daniels

1 In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and Jack Daniels. Bring the mixture to a simmer and cook until the sausages are heated through. **I actually do mine in a crockpot!


Tailgate Beer

1 Large Cooler
3 Bags Ice (cubes)
2 Cases Beer

Remove cans from recyclable cardboard holder. Place cans in cooler, intermingling with ice cubes. Chill 45 minutes and serve.

[BamaLuver]

Brownie Bites (make ahead)
Makes 36 mini brownies

These tiny brownies can be made up to 2 days ahead. Store, in an airtight container, at room temperature.

Cooking spray
2 sticks unsalted butter
4 ounces unsweetened chocolate, chopped
1 3/4 cups granulated sugar
1 teaspoon vanilla
4 large eggs
¾ plus 1/8 cups all-purpose flour
1/4 cup unsweetened cocoa powder
¼ teaspoon salt
Confectioners sugar (optional)

Preheat oven to 350F. Line mini muffin pans with paper liners; spray liners with cooking spray. In a large microwave safe bowl, combine butter and chocolate; heat at 50% power for 2-3 minutes or until butter is melted. Stir until chocolate is melted and smooth. Stir in sugar and vanilla. Stir in eggs, one at a time, stirring well after each addition.

In a medium bowl, whisk together flour, cocoa powder, and salt. Stir flour mixture into chocolate mixture until just until blended.

Spoon batter into a large Ziploc bag. Snip one corner off the bag and squeeze batter into muffin liners, filling to the top. Bake in middle of oven 18-20 minutes, or until a tester comes out coated with fudgy crumbs. Cool 5 minutes in tins and turn out onto racks. Dust with confectioners' sugar if desired.


Kick Off Chicken Kabobs

1 pound skinless, boneless chicken breast
½ cup Jack Daniel’s® Original No. 7 Barbecue Recipe Grilling Sauce
¼ cup orange marmalade
1 green pepper, cut into 1-inch chunks
1 red pepper, cut into 1-inch chunks
1 cup pineapple chunks or 1 can (8 ounces) of pineapple chunks, drained

Cut chicken breasts into 1-inch squares. Thread skewers alternately with chicken, green and red pepper chunks and pineapple chunks.

Combine Jack Daniel’s Original No. 7 Barbecue Recipe Grilling Sauce and orange marmalade.

Brush mixture over skewered kabobs.

Grill over medium heat for 15 minutes or until chicken is cooked, turning and brushing with additional Jack Daniel’s Grilling Sauce. Guaranteed finger lickin' good.

[bayoutider]

First And Goal Chicken

Ingredients:

Boneless skinless chicken breasts

Jalapeno peppers

Jack cheese

Bacon strips

Olive oil

Salt and pepper

Directions:

Ahead of time, pound the chicken breasts out into about 1/4" pieces. Cut into strips about 2 1/2" X 6'. Cut jalapenos in quarters removing seeds and stems. Place a slice of jalapeno and a piece of jack cheese on the chicken and roll up. Salt and pepper the chicken then wrap a piece of bacon around the chicken closing up the ends. Pin it closed with a toothpick. Refrigerate and keep in cooler till ready to cook.

Have grill ready. Brush with oil and place on grill. Cook each side 5-7 minutes till chicknen is done.

[BamaLuver]

I've got to try some of that chicken (minus the cheese on mine of course) -- sounds delicious!



Southwestern Philly Steak Sandwiches

1 1/2 pounds steak - cut into 1/4" strips
1 medium green pepper - chopped
1 medium sweet red pepper - chopped
1 large onion - sliced
3 tablespoons vegetable oil
3 tablespoons butter
6 sandwich rolls
6 slices Monterrey Jack cheese
8 ounces chopped green chiles - drained

Cook steak, peppers, and onion in oil and butter until meat is cooked through. Spoon steak mixture onto the rolls and top with cheese and chiles. Wrap in foil. Bake at 350 for 15 minutes.

[BamaArrived2006]

Texas Sheet Cake:
2 sticks oleo
1 c. water
4 Tbsp cocoa
2 c. sugar
2 c. flour
1/2 tsp. salt
2 eggs, beaten
1 tsp, baking soda
1 tsp. vanilla
1 Tbsp. vinegar
1/2 c. buttermilk

Icing:
1 stick oleo
4 Tbsp. cocoa
6 Tbsp. milk
1 lb powered sugar
1 tsp. vanilla
1 c. chopped nuts(optional[my mother doesn't add them])

Cake: In a saucepan, boil oleo, water and cocoa for 2 minutes. In a small bowl, beat eggs, buttermilk, baking soda, vanilla, and vinegar. Add dry ingredients and mix well. Add hot mixture and mix thoroughly. Bake at 375 for 20 minutes in a jellyroll pan or long cookie sheet(about an inch deep pan is the best). Batter should be thin. Ice while hot.

Icing: Bring Oleo, cocoa and mlk to full boil. Add remaining ingredients and beat well. Pour over hot cake as soon as removed from oven. Cool and cut into squares like brownies.

This cake is now the required cake for every football game we go to! My brother and his friends love it and it travels very well even in the heat!

[BamaArrived2006]

7 layer bean dip

1) 1/2 can refried beans
2) 1/2 container sour cream mixed with 1/2 pack taco seasoning
3) 1/2 container guacamole
4) Shredded lettuce (enough to cover guac.)
5) Chopped tomato (scatted over lettuce)
6) 1 small can chopped olives
7) Shredded cheddar cheese (choice amount I like a few nad fulls)

Put together in large traveling container starting with refried beans being the first layer. Can be made on site, the morning of, or the night before and refrigerated. Serve with corn chips.

[bamabake]

	Quote:	bayoutider
	Gumbo is going to fall in the catagory of main dish along with chili. Let's get busy. Even post some past recipes. Brett is going to take the best and make it into a cookbook. The projected title of the cookbook is "Tailgating With Tidefans".

Awesome awesome... Now we are talkin. good idea ..

[BamaLuver]

Not sure who posted this snack mix, but it was a good one!

Snack Mix

1 box oyster crackers
1 box Goldfish
1 t. garlic powder
1 t. onion powder
1 t. dill seed
3/4 c. oil
1 pkg. ranch dressing mix (dry)

Mix spices with oil. Pour over crackers and shake.

[BamaTodd]

	Quote:	BamaLuver
	[B] Tailgate Beer 1 Large Cooler 3 Bags Ice (cubes) 2 Cases Beer Remove cans from recyclable cardboard holder. Place cans in cooler, intermingling with ice cubes. Chill 45 minutes and serve.

Damn. You beat me to my favorite recipe. Except I always include a couple of bottles of water, one that I carry into the stadium, and the other for the ride home. A 32-oz jug of Gatorade in place of water is recommended for September afternoon post-game consumption.

And one more thing about your 45 minute chill time. Although it is best to chill as long as possible, canned beverages will chill much quicker than people expect. After many experiments with cooler technology, I have discovered that if you take a 12-pack of room-temp canned adult beverages, place them in a cooler, and dump one standard 8 lb bag of ice found at most convienence stores on top, your beers will be cold and drinkable in 8 minutes. That's right--EIGHT minutes. And I'm not talking about them being a bit cold. They will be very cold. Nothing wrong with having them marinate longer, but don't sit around for thirty minutes waiting for a beer when they will be done in 8 minutes. I have conducted this experminent many times under variuos conditions, and can assure you of the results.